Before you cook
Background Recipe story & origin
Risotto ai funghi (mushroom risotto) shows Italy's passion for wild mushrooms, particularly porcini. The dish developed in northern Italy, where risotto traditions are strongest (Piedmont, Lombardy, Veneto). Dried porcini provide intense flavor; their soaking liquid becomes part of the broth. Fresh wild mushrooms add when available. The technique - toasting rice, adding warm broth gradually while stirring, finishing with butter and cheese ('mantecatura') - applies to all risotto. The combination of creamy rice and earthy mushrooms is autumnal and deeply satisfying. Risotto ai funghi represents northern Italian cuisine's sophisticated comfort food and the Italian reverence for wild-foraged ingredients. The dish requires attention - constant stirring, proper rice (Arborio, Carnaroli, or Vialone Nano), and quality mushrooms. It cannot be rushed or made in advance.
Before you start Equipment you'll need
- wide pan — Provides wide surface area for cooking risotto with proper stirring and even heat distribution
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
- Ensure proteins are cooked to safe internal temperatures.
- Keep perishable ingredients refrigerated until ready to use.
Non-negotiables Rules for success
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Prep the mushrooms
Soak 1 oz dried porcini in 2 cups warm chicken broth for 20 minutes. Strain, reserving liquid. Chop ...
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Saute fresh mushrooms
Heat 2 tbsp butter in a skillet over medium-high heat (400-450°F surface). Add 8 oz sliced fresh mus...
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Toast the rice
In a wide pot, heat 2 tbsp butter and 1 tbsp oil over medium heat (325-350°F surface). Add 1 minced ...
Prep Get set first
About 10 min of prep
- Prepare wide pan
This recipe takes about 35 minutes total.
Ingredients
Instructions
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Prep the mushrooms
Soak 1 oz dried porcini in 2 cups warm chicken broth for 20 minutes. Strain, reserving liquid. Chop porcini. Keep remaining 4 cups broth warm.
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Saute fresh mushrooms
Heat 2 tbsp butter in a skillet over medium-high heat (400-450°F surface). Add 8 oz sliced fresh mushrooms. Cook without stirring 3 minutes, then stir and cook until browned, about 4 more minutes. Season with salt. Set aside.
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Toast the rice
In a wide pot, heat 2 tbsp butter and 1 tbsp oil over medium heat (325-350°F surface). Add 1 minced shallot, cook 2 minutes. Add 1.5 cups arborio rice. Stir to coat and toast until edges become translucent, about 2 minutes.
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Deglaze and cook
Add 1/2 cup white wine, stir until absorbed. Add the porcini soaking liquid, stir until absorbed. Begin adding warm broth 1/2 cup at a time, stirring frequently, waiting until each addition is mostly absorbed before adding more. This takes about 18-20 minutes.
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Serve hot
When rice is al dente and creamy, remove from heat. Stir in chopped porcini, sauteed mushrooms, 2 tbsp cold butter, and 1/2 cup grated Parmigiano. Season with salt and pepper. Serve immediately.